Pumpkin Roll Cake Recipe

Whether you’re having guests over for a cozy autumn gathering or just craving pumpkin, this pumpkin roll cake recipe is the perfect choice. Enjoy this warm treat along with a steaming cup of apple cider!

Pumpkin Roll Cake

Cake:
3 large eggs
1 cup sugar
2/3 cup pumpkin puree
1 teaspoon lemon juice
3/4 cup all purpose flour
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt

Filling:
8 ounces cream cheese, softened
4 tablespoons butter, softened
1 cup confectioners’ sugar
1/2 teaspoon vanilla extract
Preheat oven to 350° F.

In a large bowl, combine eggs and sugar, beating with electric mixer until thick and light yellow in color. Add pumpkin and lemon juice, mixing until blended.

In a separate bowl, combine flour, baking powder, spices and salt. Add to egg mixture, mixing well.

Spread batter into greased and waxed paper-lined 10-by-15-inch jelly-roll pan.

Bake at 350° for 15 minutes. Cool for 15 minutes.

Place cake on clean towel sprinkled liberally with powdered sugar. Cool 10 minutes longer. From 10-inch side, roll up cake in towel. Set aside.

While cake is cooling in towel, prepare filling. Beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth.

Unroll cake. Evenly spread cream cheese filling over cake. Roll up cake (without the towel). Wrap in plastic wrap. Cover and chill at least 1 hour.

Sprinkle with powdered sugar and slice before serving. Keep leftover slices refrigerated. Makes about 10 servings.